INGREDIENTS (4 servings)

onion, celery and carrot / 1 spoonful of curry / 280g lentils / 1 spoonful of powdered vegetable broth / rosemary / 4 squids / extravirgin olive oil / salt

In a pan brown the diced onion, celery and carrot with oil and curry. Add the drained lentil, salt, let savor for some minutes then cover with water and add he broth and rosemary. Boil for 10 minutes. In the meantime separate the tentacles from the squids, cut the sacs longitudinally and grill them for some minutes per side so that they are crispy and brown. Blend the lentil soup. Serve a spoonful of soup with the squid on top.